Oats Free Vegan Parmesan
Salty, nutty, and surprisingly close to the real thing, this plant-based topper is made from just four simple pantry ingredients blended in a food processor. Raw cashews form the base, giving it that rich, slightly fatty texture that mimics finely grated Parmesan, while nutritional yeast brings the savory, cheesy depth you'd expect. A little garlic powder and sea salt round everything out, and the whole thing comes together in under five minutes with no cooking required. For anyone navigating grain-free or oat-free eating, it's a relief to find a condiment this versatile that doesn't sneak in any unexpected fillers or thickeners. The key is pulsing in short bursts — you want coarse, dry crumbs, not cashew butter, so patience pays off here. Sprinkle it over pasta, roasted vegetables, soups, or salads, and store the rest in an airtight jar in the fridge for whenever the craving strikes.
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Learn more →Ingredients
8 servings
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times in short bursts until the mixture resembles coarse, dry crumbs — about the texture of finely grated Parmesan. Stop before the mixture turns into a paste.
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